Day 8-Fudge!

      I've only recently been a convert to making fudge for Christmas. I have the two ingredient  recipes to thank for this. I knew I was on to something when my mother-in-law, who is a very good dessert and treat maker, contacted me after we brought her some of the peanut butter chocolate last year, to make for her friends. A little fudge goes a long way-it is so rich and decadent, so giving away a little plate with 1/2 to a dozen pieces doesn't feel chintzy. Likely I'll make three batches and use for  neighbor and friend gifts along with their Christmas cards and some to share for get togethers. I still have cellophane bags bought in previous years, but I think I'll stop at the Dollar Tree for reinforcements. I take no credit for any of these recipes, but neither do I know where to give credit as the same things are all over the internet.

Peanut Butter

• 1 jar (18 ounce) peanut butter, chucky or smooth)
• 1 can vanilla frosting

Melt together and pour in a 8 by 8, or 5 by 9 pan, lined with parchment paper, chill to set

Chocolate Peanut Butter (tasted like Reeses)

• 1 jar (18 ounce) peanut butter, chucky or smooth)
• 1 can chocolate or chocolate fudge frosting

Melt together and pour in a 8 by 8, or 5 by 9 pan, lined with parchment paper, chill to set

Fudge: Straight Up

• 3 Cups chocolate chips
• 1 14 oz. sweetened condensed milk

Melt chips, stir until smooth. Pour in SC milk, stir until smooth. Pour in a 8 by 8, or 5 by 9 pan, lined with parchment paper, chill to set

     If I'm feeling fancy, I might use smaller squares, and then reserve 1/3 of the peanut butter and 1/3 of the straight up fudge and make layered. I also think it might be fun to reserve part of the peanut butter and add chocolate chips on top before it sets, or add some shredded coconut to part of the fudge version. It just doesn't get easier. I'm sure there are better versions of fudge out there, but I had no complaints and a few requests for more. Call me lazy.